Jamaican Curry Goat
Ingredients -
Marinate for at least 1 Hr
2 1/2 Lb Goat Meat
6 Cloves Garlic (Pressed)
1 Bundle Green Onions
Half Bell Pepper
1 Small Onion
2 Tbsp Ginger
Handful Thyme (10 Sprigs)
1 Habanero/ Scotch Bonnet
Drizzle Olive Oil
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Onion Powder
2 Tsp Coarse Salt
1 Tsp Allspice
1 Tbsp Jamaican Jerk Seasoning
1 Tsp Black Pepper
1 Tsp Cajun Seasoning (Optional)
2 Tbsp Jamaican Curry Powder
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Cooking
2 Tbsp Olive Oil
1 Tbsp Curry Powder
4 Cups Water (Enough to Cover meat)
1-2 Russet Potatoes
Other Half of Bell Pepper
2/3 Cup Coconut Cream + 2-3 Tbsp Water (Mixed Together)
*Add more coconut cream for a more creamy and coconut Flavor
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First Cover and Cook on medium low heat for 10 minutes until moisture is released from the meat. (stir occasionally)
Add Water then bring to a boil High Heat), next turn the heat to low and cook for 1 Hr 45mins or until tender.
Next add Coconut Cream and cubed potatoes into the pot and cook for 15 Minutes or until the potatoes are tender.
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So, you’ve mastered the curry goat – amazing! But what’s a Jamaican curry goat meal without its perfect partner, rice and peas? Seriously, for that authentic 'plate' experience, a fluffy bed of coconut-infused rice and peas is non-negotiable. I usually soak my kidney beans overnight, then cook them with coconut milk, fresh thyme, a Scotch bonnet (whole, for flavor without too much heat), and a little salt and pepper. The aroma while it’s simmering... pure heaven! It truly soaks up all that rich curry gravy beautifully. Beyond rice and peas, I sometimes serve mine with a simple side of steamed callaloo or a fresh, crisp coleslaw to balance the richness. Some people love it with dumplings or even plain white rice if they're short on time, which is still delicious, but trust me, rice and peas elevates it to another level! If you're looking for a quick option, even just plain white rice can make a fantastic base for all that incredible sauce. Speaking of the goat meat, I find that success really starts with quality. Try to get a good cut, often bone-in for maximum flavor. And don't skimp on the marinating time! That hour is a minimum; if you can marinate it overnight, the flavors penetrate so much deeper, making the final dish incredibly tender and flavorful. If your goat isn't as tender as you'd like after the initial cooking time, don't rush it. Low and slow is the key here. Sometimes I let mine simmer for an extra 30 minutes if it needs it. The addition of potatoes in the last 15 minutes is genius – they soak up all that incredible sauce and become melt-in-your-mouth delicious, adding to the heartiness of the 'curry goat plate'. If you’re like me and love a real kick, feel free to add another half of a Scotch bonnet during the cooking phase, but be warned, they pack a punch! For those who prefer milder spice, remove the seeds from the pepper before adding it or just use a small piece. I've also experimented with adding a few carrots along with the potatoes for extra veggies and sweetness. It's truly a versatile dish once you get the basic recipe down. What makes Jamaican curry so special? It's that unique blend of spices, often with turmeric, coriander, cumin, fenugreek, and sometimes even pimento (allspice). It's distinct from Indian curries, offering a more earthy, vibrant flavor that pairs perfectly with goat meat. This recipe truly captures that authentic Caribbean essence, making it a standout goat meat recipe. One last tip: many Jamaicans 'wash' their meat with vinegar and lime juice before marinating. This isn't just for cleanliness; it's believed to help tenderize the meat and remove any gamey smell. I always do this step – it makes a noticeable difference!
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